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One serving of Belgian waffles with plum compote & amaretto cream

Belgian waffles with plum compote & amaretto cream

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Serves 4

Serve up a sweet brunch for friends with these easy Belgian waffles topped with an indulgent plum compote and amaretto cream

  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal483
fat23g
saturates14g
carbs54g
sugars19g
fibre2g
protein8g
salt0.9g
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Ingredients

For the waffle mix

  • 180g plain flour
  • 2 tsp golden caster sugar
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda
  • 180ml buttermilk
  • 35g butter, melted
  • 1 egg
  • oil, for the waffle maker

For the plum compote

  • 4 plums
  • 2 tbsp golden caster sugar
  • 1 vanilla pod, seeds only
  • 1 star anise
  • ½ lemon, juiced

For the amaretto cream

  • 2 tbsp amaretto liqueur
  • 100ml double cream
  • 25g toasted flaked almonds, to serve

Method

  • STEP 1

    To make the waffle mix, whisk together the flour, sugar, baking powder and soda in a bowl with a pinch of salt. In a separate bowl, whisk together the buttermilk, butter and egg, then whisk into the flour mixture until just combined. Cover with cling film and store in the fridge until needed.

  • STEP 2

    To make the plum compote, halve and destone the plums. Cut into quarters, and put in a saucepan with the other compote ingredients. On a low heat, bring to a simmer and cook for 15-20 mins (depending on their ripeness). Remove the star anise and leave to cool. Whisk the amaretto and cream together until soft peaks form.

  • STEP 3

    Lightly oil, then heat the waffle maker. Heat the oven to low so you can keep each waffle warm while the next one cooks. Pour enough batter for one waffle (about a quarter of the mixture) into the waffle maker, close the lid and cook until golden brown on both sides and coming away from the maker easily, about 3-4 mins. Top each one with a spoonful of plum compote and a dollop of the cream. Finish with a sprinkle of almonds.

Goes well with

Recipe from Good Food magazine, October 2018

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